Mississippi Current Cookbook: A Culinary Journey Down by Regina Charboneau

By Regina Charboneau

Realize the various nutrients and culinary traditions from the 10 states that border America's most vital river—and the guts of yankee cuisine—with two hundred modern recipes for 30 nutrients and celebrations, and greater than a hundred and fifty gorgeous photographs.

Starting on the river's resource in Minnesota, popular chef/restaurateur Regina Charboneau introduces readers to a local American wild rice harvest dinner, a Scandinavian summer's finish crayfish celebration, and a Hmong Southeast Asian New Year's Eve buffet. subsequent the ebook strikes to the river's heart sector, from Hannibal to New Madrid, that includes a dinner to honor the fellow such a lot linked to the Mississippi—Mark Twain. Recipes are provided for creative menus for such events as a St. Louis Italian unfold that includes the city's recognized toasted ravioli, a farmer's industry lunch, and an Arkansas farm supper motivated via the immense farmlands on either side of the Mississippi.

The decrease zone, from Beale highway to the Bayous of the Gulf of Mexico, provides an perception into the author's river roots in Natchez. integrated are biscuits, shrimp, smoked tomatoes over creamy grits, a brand new Orleans-style Reveillon dinner, and a blessing of the fleet dinner encouraged through the Vietnamese fisherman who shrimp on the mouth of the river.Scattered all through are fascinating sidebars on such subject matters as how the paddlewheel steamboat got here to ply the waters of the Mississippi, the normal canoe approach to harvesting Minnesota wild rice, and the 3,000 mile River highway lining the waterway.

Throughout are attractive photos of neighborhood surroundings, dishes, and constituents taken via well known photographer Ben Fink at the incredible American Queen riverboat and at farms, historical houses, and cities alongside the size of the river.

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Additional info for Mississippi Current Cookbook: A Culinary Journey Down America's Greatest River

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Then add the steamed lotus seeds, along with the water they were steamed in, to the sugared water. Serve hot or chill in the refrigerator and serve cold. 12 3/16/09 4:36 PM Page 63 Sweet Almond Cream Dessert Almonds are another favorite ingredient for desserts on northern Chinese menus. They are among the most nutritionally—containing most of the essential amino acids, fatty acids and plenty of calcium and magnesium. They are also easy to digest and do not acidify the digestive system, as most other nuts do.

Set aside. 5 Reheat the reserved oil in the wok. Add the green bell pepper cubes and stir-fry for about 1 minute. Return the pork cubes to the wok. Stir the Sauce to blend it, then add to the wok. 6 Add the deep-fried peanuts and chili oil. Bring the contents to a boil and cook, stirring until the Sauce thickens. Remove from the heat, transfer to a serving platter and serve immediately. Chili oil is made from dried chilies or chili powder steeped in oil. Bottled chili oil is also available in Asian markets, or you can make your own.

Gently tilt the wok to swirl the oil around. Add the noodles in an even layer. Shallow-fry them, swirling the wok so they cook evenly. Fry until browned on one side, then slide the wok scoop or a spatula under the noodles and turn them over. Sprinkle the rest of the oil around the edges and continue to shallow-fry the noodles until browned on the other side. Pour in the reserved chicken stock and simmer, covered, for 1 minute or until the noodles absorb the sauce. Toss the noodles with chopsticks or a fork and add the chicken slices with the chives.

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